Discussion

Vegetarian Grilling: Ideas?

I'm a generally creative home cook, but when it comes to vegetarian grilling options (as in, outdoor charcoal grilling), I'm stumped. (Note: I'm not a complete vegetarian, just a mostly-vegetarian with lots of vegetarian friends.) Other than the classic veggie kabob, any ideas for non-meat grilling options? Specifically any tips/recipes for grilling tofu would be awesome! Thanks, chowhounds!

For tofu, press it first to remove as much water as possible. I marinate it in soy sauce, ginger, sesame oil and garlic.

I also love grilled corn. Remove the outer husk and peel back the inner layers. Take out the silk. Spread a mixture of butter, thyme, salt & pepper on the corn, close the leaves back up and tie shut with a strip of husk.

Yes, that's good, too. But I usually grill four or five different vegetables, and I think it's nice to have some variety - some things straight-up grilled, others a little more steamed or roasted. I also wrap potatoes in foil and throw them right on the coals, if I have the time. One heat source, many kinds of finished product.

really simple- soak your cedar plank in water for about 30 min, place a round of brie (cut ones will ooze too much) on the the plank-put any chutney on top but I usually use grilled pineapple/jalepeno salsa. - bbq for about 20 min on med - high heat or until the brie is melting soft and smoked slightly.If you want a more smokey flavour brie put the chutney on at the end or the side of the brie later. Serve with lots of bread

I will grill just about anything that I can get on my small Weber. Favorites are squash, yellow or zucchini, tossed with oil,salt,pepper,whatever spices I like, and put on medium or off direct heat, and cook till done. Apples in the fall, avocados that are just about ripe with a dollop of salsa. Most of this stuff I do not turn, so just like meat, low and slow is good."Good God Almighty, I'm Hungry! So Let's Eat!"

Oh yea!!! Forgot about that one. Rachael R did a really nice stuffed portobello that I just loved, basically a panzanella salad in a grill portobello - it's excellent!!http://www.rachaelray.com/recipe.php?...

I love making those. I marinate the shrooms first with a balsamic vinaigrette, poke some holes in them so they can absorb the flavor. Then leave them on the counter in a ziploc for a few hours. And I love to top mine with cheddar, arugula & avocado. But they are also delicious with goat cheese and roasted red pepper.

There is a fantastic book called The Vegetarian Grill by Andrea Chesman that I used as a jumping off point years ago. Everything from basic kabobs and marinated grilled vegetables to grilled vegetable lasagna, salads, pizza etc. IMO almost anything that can be done inside can be done on the grill - often better. I have a grill wok that i do stir fry in and also use it to grill all the vegetables for fajitas. I've even thrown black beans on with onions for burritos. I agree with the long/slow method because even on a gas grill it imparts more flavor. Tofu I usually do in marinated slabs and then slice when it comes of the grill. I use a marinade of lime, vinegar, cumin, sugar and some chili powder then grill and slice up for tacos or fajitas. Pizza is much easier than it sounds too. I just make up a whole wheat dough in the morning, let it rise in fridge - roll it out and throw it on the grill, flip, top and close the grill till cheese is melted and toppings are done to your liking.